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Not sure what to do with those holiday turkey leftovers? This creamy mushroom kale turkey soup is a comforting, delicious way to enjoy that leftover turkey from Thanksgiving or Christmas! With rich mushrooms, tender kale, and a perfectly creamy broth, this soup will become a family favorite. Plus, it only takes about 10 minutes of prep time!
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Why You’ll Love This Recipe
This creamy mushroom kale turkey soup is a treat for all your senses! It’s rich, hearty, and loaded with nutritious ingredients like kale, turkey, and fresh mushrooms. Whether you’re looking to use up leftovers or craving a comforting soup, this recipe is a winner. The white wine and fresh thyme add subtle flavors that make this soup taste gourmet. Not to mention, the softened cream cheese creates a luxurious, velvety texture.
What Does Creamy Mushroom Kale Turkey Soup Taste Like?
Imagine a warm, savory broth with layers of earthy mushrooms, slightly tangy cream cheese, and herbaceous thyme—a combination that brings out the best flavors of leftover turkey. The kale adds a hint of bitterness, balancing the creamy broth and turkey’s savory richness.
Ingredients You’ll Need
Here’s what you need to make this creamy mushroom kale turkey soup:
- Turkey (leftover, cubed) – 2 cups
- Kale (baby) – 2 cups
- Red onion (diced) – 1
- Mushrooms (baby bella, sliced) – 1 cup
- Celery (chopped) – 1 cup
- Cream cheese (softened) – 8 ounces
- Garlic (thinly sliced) – 6 cloves
- All-purpose flour – 2 tablespoons
- Butter – 2 tablespoons
- Chicken broth – 3 cups
- White wine – ½ cup
- Fresh thyme
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Onion powder – ½ teaspoon

Essential Kitchen Tools
- Dutch oven or large soup pot
- Mixing bowl (with a pour spout, if possible)
- Whisk for combining broth and seasonings
- Wooden spoon for stirring ingredients as they cook
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Step-by-Step Instructions for Making Creamy Mushroom Kale Turkey Soup
- Sauté the Base Ingredients: In a Dutch oven over medium heat, melt the butter. Add diced onion, celery, and garlic. Stir and sauté for five minutes until they soften and become fragrant. Then, add the mushrooms and cook for another five minutes. Drain and return the veggies to the pot.
- Add Creaminess: Stir in the softened cream cheese, ensuring it melts completely and incorporates well with the veggies.
- Combine Broth and Seasonings: In a separate bowl, whisk together the chicken broth, flour, salt, pepper, and onion powder. Pour this mixture into the Dutch oven, stirring constantly.
- Add Turkey and Wine: Mix in the cubed turkey and white wine. Cover and let the soup simmer for 20 minutes, allowing the flavors to blend.
- Finish with Kale and Thyme: Add the baby kale and fresh thyme to the pot. Stir and cook for 10 more minutes, letting the kale wilt slightly.
- Garnish and Serve: Ladle the soup into bowls and garnish with freshly cracked black pepper and thyme leaves.
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Enjoy this delightful bowl of creamy mushroom kale turkey soup!
Serving Suggestions
This creamy soup is hearty enough to serve on its own but pairs wonderfully with crusty bread or a side salad. If you’re looking for a great bread companion, try this Creamy Garlic Bread Soup with Homemade Croutons for a perfect cozy combo.

Tips for the Perfect Creamy Mushroom Kale Turkey Soup
- Use fresh herbs whenever possible, as they add a burst of flavor to the soup.
- Add more cream cheese for a thicker soup if desired, or whisk in a splash of heavy cream to enhance the richness.
- Adjust the broth to control consistency. Add extra chicken broth if you prefer a thinner soup.
- Make it vegetarian by swapping turkey with chickpeas or cannellini beans and using vegetable broth instead.
Storage Instructions
Leftover creamy mushroom kale turkey soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat over low heat on the stove for the best texture and flavor. This soup also freezes well; store it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions
Can I substitute fresh kale with spinach?
Absolutely! Spinach is a great substitute and will provide a similar texture and flavor.
Can I use leftover chicken instead of turkey?
Yes, this soup is incredibly versatile. Leftover chicken works just as well and delivers a similar comforting flavor.
Is there a non-alcoholic substitute for white wine?
You can replace white wine with an equal amount of additional chicken broth or a splash of apple cider vinegar for that hint of acidity.
What if I don’t have cream cheese?
Heavy cream or half-and-half can replace cream cheese for a creamy texture, though the flavor will differ slightly.
How can I make this soup gluten-free?
Simply replace the all-purpose flour with a gluten-free alternative like cornstarch (1 tablespoon cornstarch instead of 2 tablespoons flour).
Try More Cozy Soup Recipes
If you loved this creamy mushroom kale turkey soup, you’re going to adore these comforting soup recipes:
- Easy Butternut Squash and Sweet Potato Soup – A smooth, nutrient-packed soup with a hint of sweetness.
- Marry Me Chicken Soup Tuscan Style – This rich, Italian-inspired soup is packed with flavor and has that “wow” factor.
Be sure to follow us on Pinterest here for even more recipe inspiration and to share your creations with us!
Nutritional Information
Each serving contains approximately:
- Calories: 161 kcal
- Carbohydrates: 7g
- Protein: 8g
- Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 43mg
- Sodium: 675mg
- Fiber: 1g
- Sugar: 3g
With this creamy mushroom kale turkey soup, you have a perfect way to use holiday leftovers that’s easy, delicious, and packed with goodness. Make it for a quick dinner or cozy lunch that’ll warm you up from the inside out. Enjoy!



Creamy Mushroom Kale Turkey Soup
- Total Time: 55 min
- Yield: 9 servings 1x
- Diet: Gluten Free
Description
This creamy mushroom kale turkey soup is the ultimate cozy meal for using up holiday turkey leftovers! Loaded with baby bella mushrooms, tender kale, and a luxurious cream cheese-infused broth, this soup is hearty, satisfying, and packed with flavor. Perfect for Thanksgiving or Christmas leftovers or any time you’re craving something warm and comforting.
Ingredients
- 2 cups cooked turkey, cubed (leftover)
- 2 cups baby kale
- 1 red onion, diced
- 1 cup baby bella mushrooms, sliced
- 1 cup celery, chopped
- 8 ounces cream cheese, softened
- 6 cloves garlic, thinly sliced
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 3 cups chicken broth
- ½ cup white wine
- Fresh thyme, as desired
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
Instructions
- In a Dutch oven, melt butter over medium heat. Add diced onion, celery, and garlic; stir and sauté for 5 minutes until softened.
- Add mushrooms and cook for an additional 5 minutes, stirring occasionally. Drain any excess liquid and return veggies to the pot.
- Stir in the softened cream cheese, mixing until it’s fully melted and incorporated.
- In a separate bowl, whisk together chicken broth, flour, salt, pepper, and onion powder until smooth. Pour this mixture into the Dutch oven.
- Add the turkey and white wine, stirring well. Cover and let the soup simmer for 20 minutes.
- Stir in the kale and fresh thyme, cooking for an additional 10 minutes until kale is wilted and flavors meld.
- Garnish with cracked black pepper and fresh thyme leaves. Serve warm and enjoy!
Notes
- Substitute fresh spinach for kale if desired.
- For a non-alcoholic option, replace white wine with additional chicken broth or a splash of apple cider vinegar.
- To make it gluten-free, replace the all-purpose flour with cornstarch (1 tablespoon).
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
Nutrition
- Serving Size: 1 cup
- Calories: 161kcal
- Sugar: 3g
- Sodium: 675mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 43mg